Additive Type Affects Fermentation, Aerobic Stability and Mycotoxin Formation during Air Exposure of Early-Cut Rye (<i>Secale cereale</i> L.) Silage

Additive Type Affects Fermentation, Aerobic Stability and Mycotoxin Formation during Air Exposure of Early-Cut Rye (<i>Secale cereale</i> L.) Silage

Whole-crop rye harvested before maturity represents a valuable forage for silage production. Due to the scarcity of data on fermentation characteristics and aerobic stability (ASTA) and the lack of information on mycotoxin formation during aeration of early-cut rye (ECR) silage after silo opening, w...

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Những tác giả chính: Horst Auerbach, Peter Theobald
Định dạng: Bài viết
Ngôn ngữ:English
Được phát hành: MDPI AG 2020-09-01
Loạt:Agronomy
Những chủ đề:
aerobic stability
aerobic deterioration
early-cut rye
fermentation
moulds
mycotoxins
Truy cập trực tuyến:https://www.mdpi.com/2073-4395/10/9/1432

Internet

https://www.mdpi.com/2073-4395/10/9/1432

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